Marianne Recipe Reviews (Pg. 20) - Allrecipes.com (10848063)

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Marianne

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Baked Pork Chops I

Reviewed: Dec. 5, 2012
My hubby was wanting a main dish that resembled something from our past, and this fit the bill. I did brine the pork chops in water, sugar, salt, rosemary, and thyme four hours before baking them. I also added mushrooms to the sauce but left out the milk. Otherwise, the recipe was the same (not really big changes). The breading stayed on the pork chops perfectly, and they were tender and deliciously done in an hour from start to finish. He especially thanks you for our meal!
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Photo by Marianne

Bourbon and Molasses-Glazed Turkey Breast

Reviewed: Dec. 4, 2012
I love all these ingredients individually, so this was a fun recipe to make. I did two things differently, however, out of need. I couldn't find blackstrap molasses at one store, so I used the Grandma's Original Molasses which has more sugar in it. Because of that, I cooked my 2.5 lb bone-in turkey breast at 425 so it wouldn't burn. It took an hour for it to get done. I had almost a cup of the marinade left, so I do think it would be possible to get by with less of that (don't want to waste my Jack Daniel's)--even half the amount. I'll find some useful way to use up the marinade! The marinade gets all nice and carmelized in the bottom of the pan from the basting process. I would make this again, but not for Thanksgiving unless it accompanied a traditional turkey! Thanks for the recipe, 360!
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21 users found this review helpful
Photo by Marianne

Graham Cracker Crust

Reviewed: Nov. 25, 2012
This is how I usually make my graham cracker crust, though I do add a little less sugar---about 3 tablespoons. I do not like the box of already crushed crumbs but rather the more uneven type that you get when you use the rolling pin with the crackers in a baggie. If I'm using Honey Maid brand, I use a packet and sometimes even add just a few more crackers so I have a thicker crust. I do put it in a 350 degree oven for about five minutes to let the butter and crumbs come together. Love this crust!
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9 users found this review helpful
Photo by Marianne

Peanut Butter and Honey Balls

Reviewed: Nov. 23, 2012
I'm going to give this a rating from my granddaughters. My suggestion on this is to have the peanut butter at room temperature before adding the honey and milk powder and then refrigerate it before making it into balls and rolling in the graham cracker crumbs. I do prefer rolling my cracker crumbs from the crackers instead of buying the box of cracker crumbs--it just tastes better to me. As with so many recipes where you roll something in crumbs, these didn't use all the crumbs called for, so you could go way short and then add as needed. I refrigerated them afterwards to keep them firm enough to handle. I did not use the raisins, but I could possibly try a little piece of banana in the middle of them next time, since the girls do like that combo. These are something easy to make for a sweet but fairly healthy snack. Thanks for the recipe!
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7 users found this review helpful
Photo by Marianne

Chicken Ranch Dijon

Reviewed: Nov. 19, 2012
My hubby liked this a lot! I made it with the exact ingredients but in a little different proportion plus a little olive oil to mix with the butter when cooking the chicken.. I used a Costco packet of boneless skinless chicken breasts, a mix of 4 tablespoons of ranch dressing and 2 tablespoons of Dijon, and all the wine. It was very easy to put together and very easy to serve. He thanks you very much for the recipe!
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45 users found this review helpful
Photo by Marianne

Sugar Cookie Icing

Reviewed: Nov. 17, 2012
I have made up this recipe countless times and realized today that I've never reviewed it! Depending on the project that I have going, it could take a little more milk or a little more corn syrup to get the right consistency, but that's always such an easy fix. I am trying to compare the results of this with the results of the Sugar Cookie Glaze (milk vs water), and next I'll have to compare the results side by side. This is easy to work with and always produces a wonderful result!
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Photo by Marianne

Sugar Cookie Glaze

Reviewed: Nov. 17, 2012
I glazed my leaf-shaped sugar cookies in a tri-color look following the directions suggested by Larkspur. I made up a batch and a half of the glaze, divided it into three portions, gave each one a color, and then put them on a plate side by side. I dipped each cookie into the colors, kind of mooshing them around a little to get the colors to run together. It worked perfectly! To get the veins, I then added all the colors together, added brown coloring to that, and used a toothpick to work that down the center and to the sides of the leaves. I was very happy with my results. BTW, I did have to add a little more corn syrup and water as I went along--just little dabs--to keep the right consistency of the glaze. It's pretty easy to get whatever consistency you need for your project! Thanks for a good recipe!
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2 users found this review helpful

Tangy Sweet Potato Fries

Reviewed: Nov. 12, 2012
I'm rating this for my hubby. He loved these. If you have problems with them sticking, just bake them on parchment paper! That solves the problem. I made him just one small sweet potato cut in medallion slices. Rather than measure out the adjustments in exact proportions, I just used all the ingredients to eye but following the directions as written. He loved them and wants them again! Thanks for the recipe!
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4 users found this review helpful

Pumpkin Bread IV

Reviewed: Nov. 10, 2012
This will now be my favorite of all the pumpkin breads! I made only half a recipe which resulted in two breads--one 9x5 and one 4x8. The one change I made in the recipe was to use 1/2 cup applesauce and 1/4 cup oil instead of the 3/4 cup oil, and everything else was the same. This was gobbled up by my family!
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Cilantro Jalapeno Pesto with Lime

Reviewed: Nov. 9, 2012
I love this stuff! My only caution would be that the amount of jalapeno depends on how hot each individual pepper is. I loved this on my mashed potatoes, on pasta, on a sandwich. Yum!
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Swanson® Ultra Creamy Mashed Potatoes

Reviewed: Nov. 8, 2012
My family loved these. I say "these," but I only made one potato to serve three of us. I covered the diced potatoes with the broth to cook them, and when they were done, I added about 2 tablespoons of cream and 1 tablespoon of butter (heated to room temperature). I barely mixed them, added pepper, and that was it! No salt needed because of the broth I used. Very easy, light, and fluffy! Thanks for this method!
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2 users found this review helpful
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Rosemary and Garlic Infused Oven Roasted Almonds

Reviewed: Nov. 7, 2012
I think I would have liked this better using cayenne rather than red pepper flakes because it would have covered the almonds more evenly. Also, the almonds were maybe overcooked just a tad for me at the 15 minutes that I baked them. But are there any left? No! This is a little snack food right up my alley! Thanks!
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5 users found this review helpful
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Quick and Flavorful Vegetables

Reviewed: Nov. 5, 2012
This rating was given by my hubby because he's the one who ate the carrots I fixed. He would like me to prepare these again for him. I took one carrot and sliced it, lightly boiled it in a small saucepan, drained it, and just barely gave a swipe of the flavor booster over the top of the carrots with a dash of pepper. It was just the right amount of flavor for him.
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3 users found this review helpful
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Moist and Savory Stuffing

Reviewed: Nov. 5, 2012
I could see this being a very easy way to do stuffing--especially for those making their own turkey dinner for the first time. It's been a long time since I used prepared chicken broth because I make my own following a dinner using a whole chicken. I was caught off-guard by how salty this was, though that could have been because of using both a package mix and the broth. I did saute in a touch of butter my celery, carrots, and onion before adding them to the mix. Hubby thought it was a good accompaniment to the half turkey breast dinner that we enjoyed.
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Photo by Marianne

Praline-Pumpkin Mousse Cornucopias

Reviewed: Nov. 4, 2012
Crafters will love making this! The directions to this lovely dessert are clear, and it's easy to make, too! I found that regular foil in about 4" wide pieces worked great with the cones that I used (Keebler). I did find that at 13 minutes of baking the high points of the cornucopias started browning too much while the rest of the bodies weren't quite done yet, so I quickly covered the tops with foil to keep them from burning. I filled a quart freezer bag with the mousse and cut the corner to fill the cornucopias. I used Trader Joe's wonderful Fleur de Sel Caramel Sauce for the glaze, and I went a little scant on that. Very nice dessert for a special occasion! Thanks for this recipe! It can lead to a variety of variations for future use, and I'll keep the cones for that very purpose!
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8 users found this review helpful

Chili Cream Cheese Frosting

Reviewed: Oct. 28, 2012
LOVE this frosting! The teachers who first tasted this with the chocolate cupcakes requested this frosting with pumpkin cupcakes. So of course I had to make that for them. It's perfect with Pumpkin Ginger Cupcakes from this site. Or with any other kind of cupcake for that matter. When I know that this will mainly be eaten by those who like a zing to their sweets, I'll add more cayenne! And maybe just a little ground ginger, too. It's perfect! Thanks, Candice, for making me look like a superstar!
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2 users found this review helpful
Photo by Marianne

Baked Orange-Glazed Chicken

Reviewed: Oct. 27, 2012
My report is just a little different from the others because somehow the flavors just seemed like they were swimming in oil and couldn't be savored. I wondered if there was an error in the amount of oil. I tried to cook down the sauce after removing the chicken, but that didn't really work. The chicken itself turned out moist and tasty, but I had to dunk the leftovers in Trader Joe's Sweet Chili Sauce (a nice complement). I think I will try this again using only a tablespoon or so of oil and orange juice concentrate----or maybe the orange juice, a little oil, and Dijon mustard. I'll give it another try! Sorry about my review!
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15 users found this review helpful
Photo by Marianne

Ribbon of Hope Cookies

Reviewed: Oct. 26, 2012
We liked these cookies! I guess I made mine a little thinner than asked for because I got 35 of them. I made half the frosting at first because I wanted to be sure about the color of it. That would have made enough for 28 cookies, so if you are only needing one color, you could consider that. I used neon pink coloring. Nice cookies!
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1 user found this review helpful
Photo by Marianne

Julie's Chicken Salad

Reviewed: Oct. 23, 2012
This makes for a very nice lunch for us. I poached my boneless skinless chicken breast in about 1/4 cup water and about the same amount of very garlicy Italian salad dressing. I pan roasted the walnuts and used a mix of golden and regular raisins and Granny Smith apple. I did not use all of the mayo mix. We ate this with a slice of toasted sourdough bread. I left out the avocado because mine was looking a little sad, and many of the reviewers said they left it out. When hubby was eating, he asked what I'd think of adding avocado! So for the leftovers tomorrow I will do just that! Thanks for a nice lunch!
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2 users found this review helpful
Photo by Marianne

Cheesy Bacon Crescents

Reviewed: Oct. 23, 2012
We thought these were just OK. I had problems keeping the specified ingredients locked into the Crescents, and they crumbled on me. They needed a little more in the flavor area! I did add more cheese to the top to make them cheesier. Thanks for the idea of these.
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1 user found this review helpful

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